Squash salad with yoghurt dressing
Ingredients
for 4 person
1 ⅕ kg | squash (e.g. butternut), cut into approx. 3 cm cubes |
3 | shallots, sliced |
2 tbsp | olive oil |
2 tsp | Dukkah (spice mix) |
½ tsp | salt |
1 tsp | coarse-grain mustard |
1 tbsp | lemon juice |
1 tbsp | olive oil |
3 tbsp | plain greek yoghurt |
1 tbsp | water |
salt and pepper to taste | |
2 tbsp | lovage, finely chopped |
How it's done
Squash
Mix the squash and shallots with the oil, dukkah and salt, place on a baking tray lined with baking paper.
To roast
Approx. 1 hr. in the centre of an oven preheated to 200°C.
Yoghurt dressing
Mix together the mustard, lemon juice, oil, yoghurt and water, season. Plate up the squash and shallots, drizzle with the dressing, garnish with the herbs.
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